Barley Salad with Tomatoes and Corn
Barley is a source of B-complex vitamins and a good source of soluble fibre, the kind that helps to reduce blood cholesterol levels. Make this pesto-like salad your contribution to a picnic or potluck dinner.
1 cup pearl barley
1 cup tightly packed fresh basil leaves
1/3 cup grated Parmesan cheese
1/2 cup olive oil
1/2 tsp. each salt and pepper
2 cloves garlic, minced
4 cups cherry tomatoes, halved
2 cups corn kernels, cooked, (about 3 cobs)
Bring a large pot of water to boil; add barley. Reduce heat, cover and simmer, stirring occasionally, for about 50 minutes or until tender. drain; chill under cold running water and drain again. Meanwhile, in food processor or blender, pulsate basil, Parmesan cheese, oil, salt and pepper; stir in garlic. Add the basil sauce to barley and toss to combine. Add tomatoes and corn; toss again. (Make ahead:
Cover and refrigerate for up to 2 days but check seasoning and readjust salt and pepper prior to serving. Makes 6 servings.
TIP: 4 cups (1 L) cherry tomatoes equals 2 pint boxes, or about 50 medium-size tomatoes. Cubed seeded tomatoes can be substituted, but add just prior to serving.